Roasted Mashed Garlic

I have not tried this recipe. I got it from Web MD. Use Garlic Mash in soups, stews, egg dishes, or pizza. Spread on baguette slices for garlic bruschetta, and on grilled chicken or roasted meats.

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 2/3 cup

Ingredients

• 4  large garlic heads
• 3  cups olive oil
• 4  sprigs fresh rosemary or 4  sprigs fresh thyme
• 2  teaspoons black peppercorns

Directions

1. Preheat oven to 300.
2. Break the garlic heads into quarters with skins intact. Do Not Peel Cloves.
3. Place quarters in a small ovenproof casserole dish. Pour olive oil over garlic to cover. Add herbs and pepper. Cover.
4. Bake slowly for about 1 hour until the cloves are soft.
5. Cool. Strain the garlic from the oil.
6. Squeeze the garlic from the skins and mash. Place in an airtight container and refrigerate for up to 3 weeks.